Frenchdinner
Chateaubriand Sauce
From Soyer's standard cookery, 1912
Serves 4
Serve with grilled fillet of beef.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.
Chateaubriand Sauce. Place in a stewpan one ounce of chopped shallots, a sprig of thyme and a bit of bay, one ounce of mushroom parings, and one-quarter pint of white wine. Reduce the wine almost en- tirely, add one-half pint of veal gravy, and reduce again until the liquid only measures a gill. Strain through muslin, and finish the sauce away from the fire with four ounces of butter " Maitre d'Hotel," to which add a little chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.